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The Lyceum restaurant to close in August

According to The Lyceum's website, the restaurant will close in August and reopen as another establishment. The posting explains that George Harrington Sr., and his...

More in Dishing

Restaurants

A fine focus on a meal done right

  The well-crafted menu at 80 Thoreau lets the ingredients shine.

Japanese fare in the shadow of a legend

Though Pikaichi took over the former Ken's space, it isn't trying to compete with the restaurant's legacy.

Santos serves inventive flavors at Blue Inc.

The blue-haired chef’s cooking combines eclectic influences and a soupcon of molecular gastronomy.

Globe critic

Devra First

The latest reviews from The Boston Globe's restaurant critic.

• Reader Q&A; (June 22)

• Email critic Devra First

By the Glass Columns

Wines with New England roots

The Fourth would be a good time to explore how far New England wines have come.

99 Bottles columns

Two great American hefeweizens

Born in Germany, the hefeweizen is an unfiltered, well-carbonated ale with little bitterness. Brewed with malted wheat as well as malted barley, a traditional hefeweizen winds up yellow and cloudy with a good-size head and an aroma that can suggest bananas, cloves, and bubblegum.

The Recipe Box Project

We're looking for favorite dishes that people grew up on, that were served at family suppers, that tell a story with links to New England. Email us at recipebox@globe.com.

• Discuss and share tips

• Misty’s mixes
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• More summer cocktail recipes from around Boston

Chefs find new channels to fill their dining rooms

It used to be that chefs didn't need to be on TV. Now, it's important to be filmed for TV or the Internet, or both. The better they come across on camera, the bigger their reservation books swell.

• Recipes Panko-crusted turkey breast
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• Lemon-ginger mousse

Two Asian-inspired meals
are simple yet saucy

Two simple sauces form the base for two very flavorful, Asian-inspired meals. On the first night, serve beef skewers, and turn them into sesame noodles the next day.

• Recipes Hoisin beef skewers on salad with peanut dipping sauce
• • Sesame noodles
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  • Shopping list

• • • More Recipes Grilled pork loin
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    • Roast pork Cubano
  • • Bulgur salad
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    • Portobello mushroom burgers
  • • Seared salmon with leeks and peas
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    • Fettuccine
  • • Roast hake with tomatoes and peppers
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    • Fish rolls
  • • Asian dipping sauce
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    • Brown rice
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    • Gratin topping

Welcome to pie season

Lucky for us, pies are all the rage (again), and there’s no better time than summer to be inspired. Blueberries, raspberries, peaches, and other stone fruits are ripe and plump, ready to be tucked inside rich, buttery crusts.

• • Pie-making pointers
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  • Recipes Blueberry pie
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  • Peach pie with lattice top
• Jumbleberry pie with crumb topping

Tales are her appetizers to recipes with regional roots

Mississippian Martha Hall Foose’s approach in her new cookbook, "A Southerly Course," is neither traditional Southern nor new Southern.

• Recipes Sausage dinner
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• Peanut slaw

Fill Belly’s moves from the streets to table seats in Jamaica Plain

Boswell Scott and his Fill Belly’s food truck, which operated in an old Chevrolet P30, cruised around Boston in all kinds of weather last winter. He decided to put the truck in park and open a bricks-and-mortar establishment of the same name.

Taste matters most to another rising Spanish star

Aponiente, a 25-seat restaurant tucked into a scenic side street in Puerto de Santa Maria, and its chef are gathering fame in southern Spain.

Cooking up African influences

Last month, Senegal native Marie-Claude Mendy, owner of Teranga restaurant, won Food Network’s “Chopped,’’ knocking off three other chefs for the $10,000 prize.

• Blog recipe Chicken salad with sugar snap peas
• SHORT ORDERS A hard-working scouring pad
• SHORT ORDERS Jones Soda captures the fizz of summer
• SHORT ORDERS Minnie’s Mandelbrot at SoWa Open Market
• JOY OF BAKING Strawberry verrines
• JOY OF BAKING Grilled peaches with raspberry sorbet

RECIPES

More in food and dining

• G FORCE Marie-Claude Mendy is opening eyes and mouths to African cuisine
• SUNDAY SUPPER & MORE Two Asian-inspired meals are simple yet saucy
• CHEAP EATS Japanese fare in the shadow of a legend
• SHORT ORDERS A hard-working scouring pad
• COOKBOOK REVIEW ‘A Southerly Course: Recipes and Stories From Close to Home’ by Martha Hall Foose takes a storyteller’s approach to cooking
• A roundup of recent restaurant reviews
• SHORT ORDERS Minnie’s Mandelbrot at SoWa Open Market
• SUNDAY SUPPER & MORE Sunday Supper shopping list
• Welcome to pie season
• SHORT ORDERS Jones Soda captures the fizz of summer
• Toque TV: Chefs find new channels to fill their dining rooms
• Once-mobile Fill Belly’s moves from the streets to table seats in Jamaica Plain
• On family-run N.H. blueberry farm, a labor of love
• Cover Story Newlyweds figure out who rules what aspect of the kitchen they both live in